How to make coulis

What is Coulis?

Coulis is a French word that is pronounced (Koo-Lee) and translates to “strained liquid.” It is a puree of vegetables or fruit that is often strained and used as a sauce. Coulis can be sweet or savory and often has other components added to it like herb, spices, and sugar.

What are the origins of Coulis?

Coulis’ origins can be traced back to France where it was originally composed of the juices from cooked meats and over time evolved into soups that were made of pureed meat and fish. Different variations of coulis became popular during the 1980’s with the rise of Nouvelle Cuisine. This new culinary style was a movement away from the rich and heavy classic sauces and an exploration of lighter dishes. Dessert Coulis were especially popular during this time period and were often used to elaborately garnish dessert plates.

How do you make coulis?

At the bottom of the post there is a detailed recipe on how to make strawberry coulis. Coulis is made by cooking fruits or vegetables with other additional ingredients, pureeing if necessary, and then straining through a metal sieve to create a smooth texture.

How can I use coulis?

Coulis adds great flavor to dishes and can be used as a sauce and decoration. Coulis can be placed in a piping bag or squeeze bottle and applied on top of a dessert or on the plate for decor. A spoon can also be used to place coulis on the plate and then drug through it to create a design.

Strawberry Coulis

  • 10 grams freeze dried strawberries
  • 2 tablespoons sugar
  • 6 tablespoons water

Place the strawberries onto your cutting board. Using your knife, rough chop the strawberries into small pieces. Add to a small saucepan with the sugar and 6 tablespoons water. Heat on medium. Bring to a boil, stirring occasionally with a heat resistant spoon or spatula. Drop heat to medium-low. Stir often until thick. Run through your sieve into a small bowl making sure to scrape the underside of the sieve to get all of the sauce.

How to make strawberry coulis


  • Sharon Tyler Herbst. (1995). Food Lover’s companion (2nd ed.). Barron’s educational series.
  • Regan Daley. (2001). In the sweet kitchen. Artisan.

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